This paper circulates around the core theme of 4.2.Select and use cookery methods for Japanese cakes and sweetmeats. together with its essential aspects. It has been reviewed and purchased by the majority of students thus, this paper is rated 4.8 out of 5 points by the students. In addition to this, the price of this paper commences from £ 99. To get this paper written from the scratch, order this assignment now. 100% confidential, 100% plagiarism-free.
Unit Sector
Hospitality
Elements and Performance Criteria
ELEMENTS
PERFORMANCE CRITERIA
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select ingredients.
1.1.Confirm food production requirements from food preparation list and standard recipes.
1.2.Calculate ingredient amounts according to requirements.
1.3.Identify and select ingredients for Japanese cakes and sweetmeats from stores according to recipe, quality, freshness and stock rotation requirements.
1.4.Check perishable supplies for spoilage or contamination prior to preparation.
2. Select, prepare and use equipment.
2.1.Select type and size of equipment suitable to requirements.
2.2.Safely assemble and ensure cleanliness of equipment before use.
2.3.Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
3.1.Sort and assemble ingredients according to food production sequencing.
3.2.Measure, weigh and portion wet and dry ingredients according to recipe.
3.3.Minimise waste to maximise profitability of food items prepared.
4. Prepare sweetmeats.
4.1.Prepare desserts and sweets in correct shapes and sizes and with correct fillings, according to recipe requirements.
4.2.Select and use cookery methods for Japanese cakes and sweetmeats.
4.3.Follow safe procedures for reheated items.
4.4.Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store sweetmeats.
5.1.Present Japanese cakes and sweetmeats on appropriate service-ware.
5.2.Assess and add accompaniments, sauces and syrups as required.
5.3.Visually evaluate dish and adjust presentation .
5.4.Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions .
5.5.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.
